1. In a large dutch oven, heat olive oil.
2. Add onion, shallots and garlic and
sauté 5 minutes.
3. Add mussels and
stir to coat.
4. Add thyme, wine and
broth and bring to a simmer.
5. Cover
and let steam 8 to 10 minutes or until
mussels have opened. Discard any that
did not open, and transfer to serving
bowls.
6. Stir in red pepper flakes and
season broth with salt and pepper.
7. Pour over plated mussels and serve
with crusty bread for dipping into
the broth.